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Raspberry Sorbet with Fresh Whipped Cream

Recipe photo courtesy of Tara Donne

Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

Source: Martha Stewart Living, July 2010
Total Time Prep Servings



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How would you rate this recipe?
  • keklikalptekin
    9 JUN, 2017
    If you whip the heavy cream beforehand and keep it in the fridge, will it stay in the same form for some time? Thanks...
  • tysiaks
    5 APR, 2017
    Can you use strawberries in place of raspberries
  • jawasano
    14 AUG, 2010
    This is an awesome recipe. It comes together so simply, yet has such a vibrant taste. I've made this a bunch of times already. Most recently, I added semisweet chocolate chunks, which turned out great.
  • MS12275851
    21 JUL, 2010
    A friend brought this sorbet to a dinner party and I made it myself this morning before work. It is amazing. The color alone is enough to make it a keeper. The whipped cream is nice but not really necessary. How many desserts only have a quarter cup sugar and have flavors that explode in your mouth? I will definitely make it again (and again) but will try to use a submersion blender or food processor. I think the conventional blender is one of the most useless tools in the kitchen.

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